Quorn Thai Curry Recipe

June 01, 2015

Quorn Thai Curry
Serves 10

1 tbsp
1 tbsp
2 tbsp

1 tbsp
1 tbsp
1 tbsp
1½ tbsp
2 x 400g
3 tbsp
vegetable oil
korma paste
vegetarian Thai green curry paste
Quorn Pieces

vegetable oil
onion, peeled and chopped
garlic cloves, peeled and chopped
fresh grated ginger
fresh coriander
fresh, frozen or dried lime leaves (optional)
vegetable stock cube, crumbled
tin coconut milk
sweet mango chutney
fresh basil
red peppers, thinly sliced
mangetout or sugar snaps, halved

Quorn Thai Curry

Quorn Thai Curry Quorn Thai Curry


1. Mix the marinade ingredients together in a bowl until the Quorn is coated. Transfer to the fridge to marinate for at least 30 minutes.

2. To prepare the sauce heat the oil in a pan then gently fry the chopped onion, garlic and ginger for 5 minutes until softened but not coloured.

3. Add half of the coriander, the lime leaves, turmeric, stock cube, coconut milk, and mango chutney. Gently bring to the boil then simmer, covered for 20 minutes. Add the basil and remaining coriander to the sauce for the last 5 minutes of cooking time then remove the pan from the heat and blend until smooth with a hand blender.

4. Meanwhile transfer the marinated Quorn pieces to a baking tray and cook in a moderate oven 180°C/Gas Mark 4 for 12 minutes. Remove from the oven and reserve.
5. Add the Quorn pieces, red pepper and mangetout to the sauce and simmer for 5 minutes or until the vegetables are just cooked.

Tip: this curry also works really well using Quorn fillets torn by hand or sliced in chunky pieces.